Best roasted potatoes. No contest.

By | June 18, 2012

This is my 200th post on More Quiche, Please and I’m so glad it’s about these roasted potatoes. For the big 2-0-0, it had to be something really special.

If you’re thinking, “Roasted potatoes? You don’t need a recipe for that!” then keep reading — and then, really, you have to go try these taters.

If you follow the directions in the recipe below, you will have created roasted potatoes that are golden and crisp on the outside but moist and tender on the inside. They need no further seasoning than a nice pinch of sea salt, and no more oil than a few tablespoons.

What’s the secret?

Parboiling, followed by a good ol’ shake-shake-shake in the pot.

The shaking softens up the outsides of the potatoes, which seems to be the magic behind those perfectly crispy exteriors.

A bit of research poking around online tells me that this stuff is no surprise for the Brits. Apparently, they know all about the parboiling/shaking method, and many would never make roasted potatoes any other way.

I should have known this already, given that the only person ever to tell me that she parboils her roasted spuds is Abi, my source for all things English.

But wherever it is that you come from, my message is the same: Use this technique for roasting potatoes for the rest of your life. And then, pass it down through the generations.

Things like this should just not stay a secret.


Abigail on June 18, 2012 at 3:28 pm.

I’m famous!!!! :)


Tamar Genger @joyofkosher on June 18, 2012 at 4:13 pm.

I have been soaking my potatoes before roasting, but haven’t taken the extra step to parboil and I never heard about the shake, can’t wait to try this version.


Abigail on June 18, 2012 at 4:39 pm.

What’s even better is that you can parboil them the day before (say a Thursday evening) and then roast them/shove them quickly in the oven (I am clearly not a food blogger) the next day!


Tali Simon on June 18, 2012 at 5:22 pm.

Ooh, good tip!


sina @ the kosher spoon on June 19, 2012 at 7:29 am.

happy 200th!


Gitty on January 22, 2015 at 11:17 pm.

When cooking the potatoes, should the pot be covered or uncovered? Thanks!


Tali Simon on January 23, 2015 at 8:14 am.

Covered. I’ll add that to the recipe. Thanks!


Gitty on January 26, 2015 at 5:52 pm.

Thank you!


Leave Your Comment

Your email will not be published or shared. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>